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Vegetable Soup

Vegetable Soup recipe image
Rich and comforting, this Italian-style vegetable soup features a medley of cabbage, carrots, zucchini, and mushrooms simmered with pancetta and prosciutto rind. Half the vegetables are blended to create a thick, creamy texture while leaving chunks for heartiness. Seasoned with garlic, parsley, and olive oil, it is a robust and satisfying meal perfect for cold weather.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 8
Calories: 1086.4
Dietary: Gluten-free
Description
Rich and comforting, this Italian-style vegetable soup features a medley of cabbage, carrots, zucchini, and mushrooms simmered with pancetta and prosciutto rind. Half the vegetables are blended to create a thick, creamy texture while leaving chunks for heartiness. Seasoned with garlic, parsley, and olive oil, it is a robust and satisfying meal perfect for cold weather.
Ingredients
  • 8 cups Chicken broth (see recipe)
  • 1/3 cups Olive oil
  • 1/4 cups Chopped parsley
  • 4 whole Garlic cloves
  • 1/4 lbs Pancetta or unsmoked bacon
  • 3 cups Shredded cabbage
  • 1 whole Medium onion, finely chopped
  • 2 whole Carrots, finely chopped
  • 1 whole Celery stalk, finely chopped
  • 1 whole Potato, peeled, chopped
  • 2 whole Zucchini, finely chopped
  • 1 whole Large tomato, chopped
  • 1/4 lbs Mushrooms, finely chopped
  • 1/4 lbs String beans finely chopped
  • 4 whole Pieces prosciutto rind
  • 1 Salt, to taste
  • 1 Pepper, to taste
Directions
  1. 1
    There are as many versions of vegetable soup in Italy as there there are cooks. Pancetta - Pancetta is the same cut of pork as bacon. It is cured with salt and is not smoked. It comes rolled up like a large salami. Widely used in Italian cooking, especially in Emilia-Romagna, it is vital to many dishes. If available, buy a large quantity. Cut into several pieces and freeze it. You can substitute domestic bacon for pancetta. It must be blanched in boiling water for two three minutes to reduce the smoky flavour. Fresh side pork can also be used. I'll be posting several recipes over the next while that call for pancetta, so if you can find some, it won't go to waste. Prepare chicken broth (see my previously posted recipe). Heat oil in a large saucepan. Add parsley and garlic. Saute over medium heat. Before garlic changes colour, add pancetta. Saute until lightly browned. Stir in cabbage. Cover and cook 1 to 2 minutes. Add remaining vegetables to saucepan. Cover and cook about 5 minutes. Add broth and water, if using, and prosciutto rind or ham shank. Cover and reduce heat. Simmer 40 to 50 minutes. Remove half the vegetables with a slotted spoon. Place in a blender or food processor and process until smooth. Return to saucepan. Season with salt and pepper. Serve hot with Parmesan cheese sprinkled over top
  2. 2
    Grated Parmesan cheese

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1086.4kcal
% Daily Value *
Total Fat 53.6g83%
Saturated Fat 15.3g77%
Cholesterol 260.8mg87%
Sodium 1250mg53%
Total Carbohydrate 40.1g14%
Dietary Fiber 8.7g35%
Sugars 7.6g
Protein 102.2g205%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bacon, beans, blending, boiling, broth, cabbage, carrots, celery, chicken, chopped, cloves, finely, garlic, italian, large, medium, mushrooms, oil, olive, onion
Read it online: https://www.chefs-mate.com/recipe/vegetable-soup-9/